SC - Re: Pie Shells

[david friedman]

Back in November (that's how far back I am on the list), the question 
was raised whether pie shells were ever blind baked in period. I 
can't think of any Italian examples (which was the context the 
question was coming out of), but there is an example in the Herbelade 
recipe in Two Fifteenth Century Cookery Books. The recipe describes 
how to make the filling and then:

"than make fayre round cofyns, and harde hem a lytel in the ovyn; 
than take hem owt, and with a dysshe in thin hond, fylle hem fulle of 
the Stuffe; than sette hem ther-in a-gen; and lat hem bake y-now, and 
serue forth."

Elizabeth/Betty Cook